15 ml (1 Tbsp) chopped fresh parsley or 5 ml (1 tsp) dried
Cooking oil, for frying
Combine Spur BBQ Sauce and Spur Durky Sauce and soak the bread slices. Add to the remaining ingredients, except oil, and mix well. Shape into about 20 meatballs, then refrigerate for 30 minutes to firm up.
Heat oil in pan and fry meatballs in batches until golden brown. Drain on kitchen towel.